July 1, 2011 | Posted in: Recipes | Tags: beef
Makes 6 servings, with leftovers
This colorful, nutrient-rich dinner cooks all at once, for minimal fuss. Serve with cooked couscous, quinoa, rice or pasta.
Preheat oven to 275°F (140°C) Rimmed baking sheet, lined with foil, foil greased Heavy ovenproof sauté pan or skillet with rack vegetable cooking spray 6 cloves, garlic peeledJuly 1, 2011 | Posted in: Recipes | Tags: Healthy Eating, soup
Makes 6 to 8 servings
This soup not only offers great flavor, but the colors and textures are attractive as well. Roasting intensifies the flavors of the vegetables
Preheat oven to 425°F (220°C) Rimmed baking sheet, lined with foil 5 cups bite-size cauliflower florets 4 tsp canola oil, dividedJuly 1, 2011 | Posted in: Recipes | Tags: Healthy Eating, pasta
Makes 6 to 8 servings
Roasting vegetables brings out deep, rich color and flavor.
Add the nutty taste of whole wheat pasta, the sweetness of fresh basil and a hint of salt from the Parmesan, and this recipe will please your whole palate.
Preheat oven to 425°F (220°C) Rimmed baking sheet, lightly greased 6 cloves garlic, unpeeledJuly 1, 2011 | Posted in: Recipes | Tags: Healthy Eating, lunch, soup
Makes 8 servings
This hearty, warming soup is a delicious way to get some great soluble fiber from beans. It's perfect for a cold Canadian winter weeknight supper. Make the soup on the weekend and reheat it to serve during the week.
Rimmed baking sheet Food processor or blender 1 1⁄2 cups dried pinto beans + MOREJuly 1, 2011 | Posted in: Recipes | Tags: curry, Healthy Eating
Makes 10 servings
A rainbow of colors provides a variety of nutrients in this flavorful vegan dish.
2 tbsp canola oil 1 ½ cups chopped onions 4 cloves garlic, minced 2 tbsp curry powder 2 tsp ground cinnamon 1 tsp ground turmeric
